Directions

Preheat the oven to 350 degrees F (175 degrees C).

Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.

Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.

There are many variations of this recipe, however due to the omission of mozzarella cheese, this is the one I consider to be authentic. Because this pie is eaten after it cools to room temp or cold, it's also an unnecessary addition and a waste of calories (save it for a plate of juicy tomatoes instead). That being said, if your Nonna made it with mozzarella cheese, by all means add it for the nostalgia (8 ounces ought to be plenty). The fresh parsley is a must and adds a bit of brightness to the dish. Oh, and if you make just one, you'll quickly learn why you should have made two.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.